When we think of the craft of coffee we tend to think only in terms of the bean and beverage itself. The whole value chain of coffee has benefited greatly from continued emphasis on transparency and today we have the ability to track down almost every detail and variable of a coffee to accurately determine what went into the resulting cup. But what about systems and operations that lead to that cup in your customers hand?  If a coffee tastes off, we strive to investigate, diagnose, and adjust.  When we run out of an item, have abad service encounter, can't keep the cafe clean, have inconsistency between staff etc. everything is suddenly opaque. This is a failure to invest in operations as an equally important craft and it is killing your cafe.  Today we are going to be talking about how, if you are a coffee shop operator, then operations has to be your craft, and what steps you can take to begin being just as good at dialing in the cafe as you are at dialing in a coffee.  Related episodes:   248 : The 5 Elements of Resourcing your Team  425 : Some Thoughts on Supporting Your Manager  424: Developing Menu and Hospitality Guides  057 : SOP’s FTW! Success through Standard Operating Procedures  330 : Establishing Systems in Your Coffee Shop  361: Managing Roastery Relationships and Logistics w/ Corey Turner of Andytown Coffee Roasters  Want to run an amazing coffee shop? Hire Keys to the Shop Consulting to work with you 1:1 to transform your coffee shop operations, quality, and people.   Custom consulting for your unique business. Schedule a free discovery call now! https://calendly.com/chrisdeferio/30min   Thank you to our amazing sponsors! Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com

453 : The Craft of Operations

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Numbers tell a story, but not the whole story. Though the number of times someone purchases an item on your menu may indeed mean that they prefer it to other options, what data cannot tell us is whether or not customers who generate those numbers are truly enjoying what they receive or are they quietly tolerating it. Today on Shift Break we will be talking about the need for cafes to fill in the details that numbers alone cannot and why our main focus should be to be connected to the customer experience in the real world of the shop over and above the digital record of their experience on a graph in the office.   If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min  Listen to related episodes:    Reasonable Expectations  Proactivity in the Owner - Manager Relationship  Blood Sucking Bosses!  Things the Owner Can't do for You  427 : Encore Episode: What you MUST Know About Employee Culture w/ Stan Slap  366: A Conversation w/ Chris Baca of Cat and Cloud Coffee 291 : What to do if Your Baristas Wont Listen to You  067 : 6 Truths About Power : The Responsible Approach to Power Dynamics in the Cafe  Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com      

SHIFT BREAK: When Numbers Lie

Two of the most important things that help coffee farmers are market access, and being able to invigorate the younger generation to work in and advocate for coffee farming.  While at the SCA Expo in Chicago this year I tasted some amazing coffees from Colombia that were presented by today's guest who has taken one the challenge to represent her family's farm and many other small farmers in Colombia while also inspire the next generation in the process.  Yolima Taborda Rojas is the founder of Paisa Coffee and a native Colombian and daughter of coffee farmers. Her dream has always been to share the love she has for coffee with the world. I believe the best cup of coffee is achieved when both farmers and roasters work together to improve quality and add value. ‍ Yolima was born and raised on Finca la Vega farm, which is currently one of Paisa's partner farms. At Paisa Coffee they have some of the most special coffees to offer to the world. Coming straight from origin gives Yolima the opportunity and honor to speak on behalf of her family and neighbor farmers to share with coffee roasters what they want to show and what they have to offer through long-standing relationships with coffee farmers in Colombia   We cover:   Growing up in a coffee family in Colombia  the importance of education and the value of coffee to their livelihood.     Yolima's journey from the farm to college in Medellin and eventually to the United States    Discovering the potential of direct trade and started her own coffee business, bridging the gap between farmers and roasters.  The importance of feedback from roasters  Why managing risk in the coffee business requires a conservative approach and a willingness to experiment with smaller changes.  How education and technology play a key role in empowering the next generation of coffee farmers.  Why supporting both specialty and commercial coffees is important for the sustainability  How consumers have the power to drive change by asking questions, seeking information, and supporting ethical and sustainable practices  Links: https://www.paisacoffee.net/about @paisacoffeellc Related Episodes:    319 : A Conversation w/ World Barista Champion, Diego Campos of Colombia!  103 : The Colombian Coffee Connection w/ Ervin Liz Sustainability Series #2 : Importing & Roasting  335: A Better Business Model for Coffee Farmers w/ Thaleon Tremain of Pachamama Coffee  Thank you to our amazing sponsors! Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com  

477: Inspiring the next generation of Coffee Farmer w/ Yolima Taborda Rojas of Paisa Coffee, Colombia

Each one of our shops tell many stories. The story of our own arrival as owners, the story of the coffee and the efforts it has taken to get to a finished product, the story of our community and customers and the parts they play in shaping their world and shop itself. A coffee shop is at once a reflection of the people and a light that guides us to the future. Today we are going to hear the story of one such shop, whose owners have had quite an adventure as writers of and participants in their coffee shop story. Don Niemyer is the co-owner with his wife, Carissa, of Story Coffee Company in Colorado Springs, Colorado.   Today you’ll hear how Don and his wife, along with their two daughters, moved into a 99 square foot Volkswagen Rialta and lived in it for 4 years, traveling the nation visiting coffee shops and getting insights and inspiration for their dream of opening something that would be compelling and elegant, yet simple and with minimal debt. In 2015 they built and opened a Tiny House Coffee shop where customers are served inside as opposed to only at a walk up window and to this day it’s the only one in the world that they are aware of.   Working with Robin Pasley of Pasley Commercial Interiors, they created a design that was named “Most Beautiful Coffee Shop in Colorado” by Architectural Digest Magazine and has been featured in books such as “101 Things to Do in Colorado Springs before you Die”.  Story Coffee has been featured in other national magazines such as Fresh Cup and Barista Magazine, and Don has written for Barista Magazine, detailing their adventures around the nation in a series called The Rialta Coffee Tour which is still available at BMAG online.   Don and Carissa are constantly chasing the idea and practice of simplicity, and today we’ll talk about how they work that principle into their business, and into their lives. In this conversation we cover:   How Don go into coffee and the adventure of started a coffee shop  Why hope and belief in a better future are essential   Practical skills and learning from industry mentors   How simplicity and focus can set a coffee shop apart in the market and allow for consistent experiences  Values provide a guiding light for decision-making and saying yes or no to opportunities.  Opening a second location and how it aligned with their values and the story they wanted to tell   Empowering and resourcing people to fulfill their dreams and responsibilities  Being part of a community, like the Key Holders Coaching Group, provides valuable feedback and support.  Why cultivating a mindset of curiosity helps in simplifying and aligning with values  Enjoy! Links: https://www.storycoffeecompany.com/ https://www.facebook.com/storycoffeecompany/ @storycoffeecompany   Related Episodes:    327: Founder Friday! w/ Phuong Tran of Lava Java 199 : Founder Friday w/ Mario Jimenez of Banana Dang Coffee, Oceanside, CA  070 : Founder Friday w/ Kristian Hedborg, Alkemisten Kaffeebar, Gothenburg, Sweden  380 : Founder Friday! w/ Cary and Cindy Arsaga of Arsaga’s Coffee Roasters  Simplicity is the MVP of the Cafe (blog) 224 : Essentialism: Focusing on what truly Matters w/ Greg McKeown  Thank you to our amazing sponsors! Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com  

476: Founder Friday! The Story of Story Coffee w/ Don Niemyer of Story Coffee Co.

Coffee shop owners, do you ever feel as though the entire world is on your shoulders and that one mistake will send the whole business crashing down? The pressures and expectations that cafe operators face drive many to pursue unrealistic standards for themselves and others, which tends to multiply mistakes vs the intended avoidance of them.  Today on Shift Break we will be talking about why it is ok that you, and other leaders in the shop make mistakes, and how the work of creating the complex and rewarding world of a coffee shop actually thrives on us embracing a pursuit that includes imperfections. Related episodes:   258 : Prioritizing your Mental Health in the New Year w/ Dr. Lara Pence  Higher Degrees of Imperfection  363 : Setting Boundaries in the Coffee Shop w/ Tom Henschel  373 : The Owner’s Role: 5 Behaviors for Effectiveness  111 : Self Care 101: Taking care of yourself while taking care of others  The Power of “No”  grace positive    If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email chris@keystothshop.com of book a free call now:  https://calendly.com/chrisdeferio/30min  Listen to related episodes:    The Importance of Debriefing  How You Show Up  Prep for Performance Reviews 172 : Why Tracking Performance is a Must!  How to Take Criticism as a Barista  Thank you to out sponsors! Everything you need for back of the house operations https://rattleware.qualitybystainless.com/   The best and most revered espresso machines on the planet: www.lamarzoccousa.com      

SHIFT BREAK: Owners, It's OK to Make Mistakes

Being a manager in a coffee shop may be one of the most difficult jobs in the cafe. Not only do you bear the responsibility  of the daily operations, you also have the expectations from the owners as well as your barista team. Most managers are barely making is through. Much of the stress experienced can be avoided when we equip managers with tools to help them succeed in their roles, allowing them to see progress as a result of their efforts.  Today we will be talking about several essential tools that a manager needs to employ in their daily and weekly schedule to care for the cafe, the team, the business and, of course, themselves. Owners, it is your responsibility to make sure you are tangibly supporting and resourcing manangers with the time and tools they need. This is a start.    Related Episodes:    109 : Leadership Abandonment Syndrome : Lack of development in senior staff and what to do about it 383 : How to Train a Manager 228 : Cracking the Leadership Code w/ Alain Hunkins 194 : Encore Episode! Leadership in the Cafe: 10 Steps to being a People First Leader | Aired January 17 2017 261 : The Basics of Managing Managers  When “Going above and Beyond” goes too Far 267 : The Power of Delegation  Thank you to our amazing sponsors! Get the best brewer and tool for batch espresso, iced lattes, and 8 minute cold brew! www.groundcontrol.coffee   The world loves plant based beverages and baristas love the Barista Series! www.pacificfoodservice.com  

453 : The Craft of Operations

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